Beer Brats with Blueberry 'Chups & Roasted Pepper 'Slaw

Beer Brats

  • 10 bratwursts
  • 2 12 oz cans of beer (lager)
  • 1 large yellow onion
  • 1 bay leaf
  1. Place brats, beer, and bay leaf in large pot. Add water until the brats are just covered by the liquid. 
  2. Bring to a boil, then cover and simmer for 35 to 40 minutes. 
  3. Transfer the brats from the liquid to a roasting pan or casserole dish
  4. Bake in a preheated oven at 400 degrees for 30 minutes, turning once, until the brats are crispy and browned on the outside, and tender in the middle.
  5. While the brats are in the oven, drain the onions from the liquid and transfer to a saute pan. Add 1 tablespoon butter and salt and pepper to taste
  6. Saute the onions on medium low for 20 minutes, stirring frequently, until the onions are lightly browned. 
  7. To assemble, place the brat in a steamed split-top bun. Add sauteed onions and coleslaw (recipe below), and top with your favorite 'Chups fruit ketchup flavor.

Roasted Pepper Coleslaw

  • Half a head of cabbage
  • 1 yellow pepper
  • 1 medium sized carrot
  • 1/2 cup cider vinegar
  • 1/2 cup mayo
  • 2 tablespoons sugar
  • 1 teaspoon celery see


  1. Quarter and stem the yellow pepper and remove the seeds
  2. Brush with olive oil, salt, and pepper, and place in a 400 degree oven for 30 minutes. Remove and wrap in tin foil for 10 minutes
  3. Remove the skins from the peppers and julienne
  4. Remove the core from the cabbage and thinly slice against the grain
  5. Use a cheese grater to shred the carrot, squeezing out any residual liquid once it is shredded
  6. Combine all ingredients in a large bowl. Cover and refrigerate for 30 minutes.

(Adapted from Bobby Flay's Beer Brats.)